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Filet mignon with ginger caramel


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  • - Filet Mignon of pork 600 g
  • - 2 tablespoons of acacia honey
  • - 1 teaspoon of mixed spice
  • - 1 tablespoon green pepper
  • - 1 tablespoon soya
  • - 2 cloves of garlic
  • - 2 tablespoons olive oil
  • - 75 g fresh ginger


servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 30mins
Cost Budget Friendly


Step 1

Peel the ginger and grate half in a dish. Keep the rest. Crush the garlic and add salt, the mixed spice, soya, honey and oil; mix the marinade well. Coat the meat in the mixture, cover and marinate 1 hour in the fridge.

Step 2

In a casserole dish, brown the meat on all sides with 1 teaspoon of olive oil, cover and simmer for 30 minutes over low heat. Add a few tablespoons of water if the juice caramelises too much. When cooked, add the remaining ginger and pepper. Serve hot with pasta or vegetables ...

Step 3


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